Recipes for Crime Scene Christmas: A Merry Mystery Party Game

INGREDIENTS:

• One sheet of frozen puff-pastry
• Goat cheese
• Figs (about 8)
• Egg

DIRECTIONS:

1. Cut a sheet of thawed frozen puff pastry lengthwise into five strips, then cut crosswise into thirds to make 15 rectangles. It doesn’t have to be perfect!
2. Slice each rectangle diagonally to make 30 triangles.
3. Spoon 1/2 teaspoon goat cheese onto each triangle and top with a quartered fig.
4. Wrap the pastry around the fig and press to seal.
5. Place on a parchment-lined baking sheet, brush with beaten egg and bake at 400˚ until puffed and golden, 18 to 20 minutes.
6. Have fun with it, it doesn’t have to be perfect!

***Don’t forget to ask about food allergies before preparing or serving!***

One more fun appetizer that’s always fun to have around (especially if extra character Rudy Buck is present) is classic reindeer food!

• 1 (20 ounce) package miniature pretzels
• 1 (17.5 ounce) package crispy corn cereal squares (such as Corn Chex®)
• 1 (16 ounce) jar salted dry-roasted peanuts (or another nut)
• 1 (14 ounce) package candy-coated milk chocolate pieces (such as M&M’s®)
• 24 ounces white chocolate, chopped

Step 1

Cover a large area of counter space with waxed paper and tape it down.

Step 2

Mix pretzels, corn cereal squares, peanuts, and candy-coated milk chocolate pieces together in one very large bowl or two medium to large bowls.

Step 3

Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour melted white chocolate over pretzel mixture; stir to evenly coat. You may also sprinkle in red or green sprinkles at this juncture. Quickly transfer mixture to the prepared waxed paper and spread in a thin layer; cool completely. Break into pieces and store in an airtight container until the party.

INGREDIENTS/WHAT YOU WILL NEED:

• 4 Tablespoons Unsalted Butter
• 1 Medium Carrot (Finely Chopped)
• 1 Celery Rib (Finely Chopped)
• ½ Medium Onion (Finely Chopped)
• 2 Cups Cooked Chestnut
• 1 Cup Ruby Port
• 1 Thyme Sprig
• 3 Cups Chicken Broth (Or Low-Sodium Broth)
• Salt and Freshly Ground Pepper

DIRECTIONS:

1. Melt the butter in a medium sauce-pan. Add the carrot, celery and onion and cook over moderately low heat, stirring, until softened, about 10 minutes.
2. Add the chestnuts and cook for 4 minutes.
3. Add the port and thyme and cook over moderately high heat until the port is reduced by half, about 4 minutes.
4. Add the stock and bring to a boil.
5. Cover partially and simmer over low heat for 30 minutes.
6. Discard the thyme sprig.
7. Add the cream to the soup.
8. Working in batches, puree the soup in a blender.
9. Return the soup to the saucepan and bring to a simmer.
10. ​​Season with salt and pepper and enjoy!

INGREDIENTS:

• ⅔ Cup Soy Sauce
• ⅔ Cup Lemon Juice
• 1 Cup Olive Oil
• ½ Cup Worcestershire Sauce
• 2 Tablespoons Minced Garlic
• 4 Tablespoons Italian Seasoning
• 2 Teaspoons Pepper and 1 Teaspoon Salt
• 6 Pound London Broil Round Steak

DIRECTIONS:

1. Prepare the steak marinade by adding soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, and salt and pepper to a large gallon bag.
2. Add the steak and let marinade for 2 hours or overnight.
3. Preheat the broiler to high heat.
4. Remove the steak from the marinade and put in a baking dish.
5. Broil for 5-6 minutes and then flip to the other side and broil for 3-4 minutes until it reaches an internal temperature of 125 for medium rare.
6. Let the steak rest for 10 minutes and slice

*If you want to go a simpler route, serve a fully-cooked honeybaked ham you buy at your local grocer. Follow the instructions on the ham and then place it in the oven to keep it warm on low heat until dinner is ready.

INGREDIENTS:

• 32 ounces of brussels sprouts
• 1 tsp garlic powder
• 1 Tbsp sea salt
• Drizzle of olive oil
• 1 tsp Red pepper flakes or bacon bits for the red hue/coloring
• Kerrygold/any quality butter for dipping (2 sticks)

DIRECTIONS:

1. Preheat oven to 400 and wash the brussel sprouts.
2. Place them in an 8 by 13 baking dish or on a cookie sheet.
3. Drizzle them with olive oil, garlic powder, red pepper flakes, and sea salt and place them in the oven when it finishes preheating.
4. Let bake for 30 minutes or until a darker green shade.
5. Brush them with melted or spray butter (or place some melted butter for dipping at the table) when finished and place them on a serving plate with tongs or a large spoon.
   

INGREDIENTS/WHAT YOU WILL NEED:

• 1/2 cup granulated sugar
• 1/2 cup butter
• 1 large egg, beaten
• 1 cup molasses
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup very hot water
• 1 container fresh whipped cream for topping

FOR THE VANILLA CREAM SAUCE:

• 1 cup granulated sugar
• 1/2 cup butter (1 stick)
• 1 cup heavy whipping cream
• 2 teaspoons vanilla extract

DIRECTIONS

1. First, cream the sugar and butter until smooth. Next, add the eggs and molasses and mix well.
2. In a separate bowl, combine the dry ingredients: flour, baking soda, cinnamon, ginger, cloves, and salt. Combine the wet and dry ingredients and slowly pour in the hot water.
3. Stir until smooth and pour the batter into a greased and floured 9 x 13 pan. Bake the gingerbread cake for 35-40 minutes and serve it warm, topped with vanilla cream sauce.